Page 39 - Voyager Product Guide
P. 39
BISCUIT biscuit
Moisture (max) % Extract - Fine dry Colour EBC
3 >78 25-40
We delicately roast our ale malt at very low temperatures for extended
periods of time to produce a lighter style semi sweet, golden, lightly
toasted biscuit malt. Use generously in lighter style pale ales, summer
ales and English bitters to add depth and complexity without added
cloyness.
AMBER amber
Moisture (max) % Extract - Fine dry Colour EBC
3 >75 50-70
Our amber malt has an upfront yet pleasant, strong biscuit, burnt
toast and subtle coffee profile. Gently roasted over several hours and
finished off with a good dose of steam, this intense malt should be used
sparingly in the full range of English ales, especially mild ales, bitters
and porters to add a classic full flavoured, well rounded, dry finish.
CHOCOLATE
chocolate
Moisture (max) % Extract - Fine dry Colour EBC
3 >75 900-1200
A delicious lighter style chocolate malt that imparts a slight
sweetness, smooth bitterness and classic cocoa, latte, iced coffee,
caramel and burnt toast characteristics.
ROAST BARLEY
ROAST barley
Moisture (max) % Extract - Fine dry Colour EBC
3 >70 1000-1300
Made by intensely roasting raw unmalted barley, our roast barley
malt adds the classic dry, bitter and strong coffee characteristics to Voyager Craft Malt Laboratory Taps-Whitton NSW
traditional stouts and porters.
Page 35 www.voyagercraftmalt.com.au Page 36 www.voyagercraftmalt.com.au
